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Rinse the purple rice and brown rice together until the water runs clear.
Add the rinsed rice and 2 cups of water to a pot and bring to a boil.
Once boiling, reduce heat to low, cover and simmer for 20-25 minutes, until rice is tender.
In a small bowl, whisk together the gochujang, chili oil (if using), soy sauce, honey, sesame oil, garlic powder, and onion powder.
Fluff the cooked rice with a fork and stir in the sauce mixture until well combined.
Season with salt and pepper to taste.
Serve the spicy Korean purple rice warm, with your desired toppings.